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Mini Gluten Free Yorkshire Puddings with Rare Roast Beef and Horseradish

Makes around 50

Prep time: 15 minutes

Cook time: 30 minutes



2 tbsp rapeseed oil

450g thick cut rump steak at room temperature

2 tsp garlic powder

1 tsp ground white pepper

2 tsp salt

30g butter

5 sprigs of thyme

2 garlic cloves

Yorkshire puddings:

75g lard 200g gluten free plain flour Pinch of salt 3 eggs 300ml milk

Everything else:

65g crème fraîche

50g hot horseradish

A handful of pea shoots


  1. Put a frying pan on medium high heat and add the rapeseed oil.

  2. Season both sides of the steak with the salt, pepper and garlic powder. Once the pan is hot, add the steak to the pan and cook for around 3 minutes on each side.

  3. Add the butter, garlic and thyme to the pan and when the butter is foaming, baste the steak with it for another couple of minutes.

  4. Remove the steak to a small baking tray, cover with foil and allow to rest whilst you make the Yorkshire puddings.

  5. Pre-heat the oven to 200°C.

  6. Put a small amount of lard in each of the holes of your mini muffin tray and put that into a large baking tray. Put this into the oven so the fat gets very hot.

  7. Whilst the fat is heating, make the batter; put the flour and salt into a large jug and stir them together.

  8. Break the eggs into the jug, add the milk and beat into a smooth batter.

  9. Carefully remove the tray from the oven and pour the batter into the muffin holes until it reaches half way up.

  10. Return the baking tray to the oven and bake for around 15 minutes until puffed and crisp.

  11. Slice the beef as finely as you can. Mix together the horseradish and crème fraîche.

  12. Put a small dollop if the horseradish mix inside a Yorkshire pudding, add a folded slice of beef and top with a delicate pea shoot.



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